Seafood Stuffed Shells is a delicious and hearty dish that combines the rich flavors of shrimp and imitation crab with creamy cheeses and a hearty pasta shell. It’s perfect for family dinners or special occasions when you want to impress your guests with something a little different.
Why Make This Recipe
Making Seafood Stuffed Shells is a great way to enjoy seafood in a comforting and satisfying format. This recipe is easy to follow and can be customized to fit your taste preferences. Furthermore, the combination of flavors from the seafood, cheeses, and creamy sauce makes for a delightful meal that everyone will love.
How to Make Seafood Stuffed Shells
Making Seafood Stuffed Shells is simple and straightforward. Follow these steps to create your own delicious dish.
Ingredients:
- 12 ounces jumbo pasta shells
- 1 pound small cooked shrimp (peeled and deveined, thawed if frozen)
- 1 pound imitation crab (diced or shredded)
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (15-ounce) jar Alfredo sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 teaspoon Old Bay seasoning
Directions:
- Preheat oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray.
- Cook the jumbo pasta shells according to the package directions until they are al dente. Drain and set aside.
- In a large bowl, mix ricotta cheese, egg, Old Bay seasoning, Italian seasoning, Dijon mustard, salt, and pepper to make the filling. Fold in the cooked shrimp and imitation crab.
- To prepare the sauce, whisk together the Alfredo sauce, heavy cream, grated Parmesan cheese, Italian seasoning, and salt and pepper to taste in a separate bowl. Pour about ½ cup of the sauce into the bottom of the baking dish.
- Take one shell and stuff it with about 2 tablespoons of the filling mixture. Place the stuffed shells open-side up in the sauce-lined baking dish until the filling is used and the dish is filled. Pour the rest of the sauce over the stuffed shells.
- In a small bowl, whisk together the Italian bread crumbs, grated Parmesan cheese, melted butter, and Old Bay seasoning. Sprinkle this crumb topping over the sauce-covered shells.
- Bake for 20-25 minutes, until the shells are heated through and the topping is browned.
- Remove the dish from the oven and let it rest for a few minutes before serving.
How to Serve Seafood Stuffed Shells
Serve the Seafood Stuffed Shells hot, straight from the oven. You can garnish with fresh parsley or additional grated Parmesan cheese for an extra touch.
How to Store Seafood Stuffed Shells
If you have leftovers, allow the dish to cool completely. Store the Seafood Stuffed Shells in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. When ready to eat, thaw and reheat in the oven until heated through.
Tips to Make Seafood Stuffed Shells
- Be sure to cook the pasta shells al dente so they hold their shape when stuffed and baked.
- Feel free to add other seafood, like scallops or lobster, for a more luxurious version.
- Adjust the seasonings according to your taste; you can make it spicier by adding crushed red pepper flakes.
Variation
You can make a vegetarian version by omitting the seafood and adding spinach, sautéed mushrooms, or roasted vegetables to the ricotta filling instead.
FAQs
Q: Can I make Seafood Stuffed Shells ahead of time?
A: Yes, you can prepare the stuffed shells a day in advance and keep them in the refrigerator until you’re ready to bake them.
Q: Can I use different types of pasta?
A: While jumbo pasta shells are traditional, you can use any large pasta that can be filled, like manacotti or cannelloni.
Q: What if I can’t find imitation crab?
A: You can substitute imitation crab with more shrimp or use lump crab meat if you prefer.
Seafood Stuffed Shells
Ingredients
Pasta Ingredients
- 12 ounces jumbo pasta shells Cook according to package directions
Filling Ingredients
- 1 pound small cooked shrimp, peeled and deveined Thawed if frozen
- 1 pound imitation crab, diced or shredded
- 1 15-ounce container ricotta cheese
- 1 large egg
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
Sauce Ingredients
- 1 15-ounce jar Alfredo sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper To taste
Topping Ingredients
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 teaspoon Old Bay seasoning
Instructions
Preparation
- Preheat oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a large bowl, mix together ricotta cheese, egg, Old Bay seasoning, Italian seasoning, Dijon mustard, salt, and pepper to make the filling. Fold in the cooked shrimp and imitation crab.
Sauce Preparation
- In a separate bowl, whisk together Alfredo sauce, heavy cream, grated Parmesan cheese, Italian seasoning, and salt and pepper to taste.
- Pour about ½ cup of the sauce into the bottom of the baking dish.
Stuffing and Baking
- Take one shell and stuff it with about 2 tablespoons of the filling mixture. Place stuffed shells open-side up in the sauce-lined baking dish until the filling is used and the dish is filled.
- Pour the remaining sauce over the stuffed shells.
- In a small bowl, mix together Italian bread crumbs, grated Parmesan cheese, melted butter, and Old Bay seasoning. Sprinkle the crumb topping over the sauce-covered shells.
- Bake for 20-25 minutes, until the shells are heated through and the topping is browned.
- Remove the dish from the oven and let rest for a few minutes before serving.
